Ingredients
200 g hand-cut black noodles, 50 g each of rehydrated sea cucumber, rehydrated squid, and fresh shrimp, and 20 g spinach.
Seasonings
to taste: minced scallions, minced ginger, salt, MSG, sugar, chicken bouillon, rice vinegar, cooking wine, fresh broth, and vegetable oil.
Steps
1. Clean the sea cucumber, squid, and shrimp separately; cut the sea cucumber and squid into strips; trim and wash the spinach, then cut into segments.
2. Bring water to a boil in a pot, add the noodles and cook until done, then drain well.
3. Heat oil in a wok over high heat, add minced scallion and ginger and stir-fry until fragrant, then add the sea cucumber, squid strips, and shrimp and stir-fry until cooked through, splash in cooking wine, rice vinegar, and fresh broth and stir-fry until well combined.
4. Add the cooked noodles, spinach segments, salt, sugar, and chicken bouillon, stir-frying until everything is heated through and well combined. Stir in MSG, then transfer to a serving plate.